Baked BBQ Pork Taquitos

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Who’s excited for Cinco de Mayo? Can you believe it’s only a little over a week away?! How fast did these first four months of the year go?! Pretty soon I’ll be sipping frozen mojitos on the deck [that we’ve yet to build] next to the pool [that looks like a good ole New England winter got the best of it]. Well, friends, these baked BBQ pork taquitos hit on all the notes I’m excited for in the next couple of months, even if we’re still a solid month away from opening the pool.

Perfect for any Cinco de Mayo celebration and easy enough to throw together for a quick dinner, these taquitos are a huge new favorite in our house, followed very closely by the original taquitos we love so much. And because I always tend to overdo things and I always end up slow cooking a ginormous pork butt, I often have a couple bags of pulled pork stashed in the freezer for meals like this one (or these BBQ chicken burgers!). It’s not always bad to be a pack rat, is it?

Warm the tortillas in the microwave for 15 seconds and keep them between two kitchen towels on your work surface. Using a medium-size cookie scoop, line the middle of a tortilla with a heaping scoop (about 2-3 tablespoons) of the filling mixture (leave the rest of the tortillas inside the towels). Roll the tortilla up tightly around the filling and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.

Spray the tops lightly with cooking spray and sprinkle a very small pinch of kosher salt onto each taquito – don’t skip this as the salt finishes off the taquitos. Bake 15-20 minutes, until crisp and golden brown. Serve with any of the suggested dipping options above (or your own!).